Effect of sourdough at different concentrations on quality and shelf life of bread

✍ Scribed by Torrieri, E.; Pepe, O.; Ventorino, V.; Masi, P.; Cavella, S.

• Book ID: 121755537
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 418 KB
• Volume: 56
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2013.12.005